Kasu Udon

Kasu udon is an udon dish from the Minami Kawachi area of Osaka, topped with abura kasu, beef intestine slowly fried at a low temperature. The abura kasu is light because the excess fat is rendered out, yet it releases a savory richness the more you chew. As it melts gently into the broth, it creates a flavor that is light but full of depth, and in recent years specialty shops have spread within the city.

Highlights

- The savory richness of aromatic abura kasu melting into the broth - A distinctive flavor that is light with the fat rendered out yet deep - A fine match with the gentle broth typical of Osaka udon - Flavors that shift with green onion or grated kelp

Enjoying the Seasons

A warm bowl of kasu udon heats the body to the core in cold weather. It is rich yet not heavy, making it easy to enjoy even in the hot season. Specialty shops sometimes offer a chilled, dashi poured version, so you can savor it according to the time of year.

Access and Basic Information

- Area: originating in the Minami Kawachi area, with specialty shops in the city - Access: specialty shops around Namba and Tennoji are convenient - Price range: roughly 700 to 1000 yen per bowl - Some shops let you add extra abura kasu as a topping

A Quick Tip

First savor the broth and abura kasu as they are, then add green onion or seven spice partway through. For abura kasu lovers, an extra topping is recommended. Be sure to experience this distinctive flavor that is both light and rich.